amla pickle recipe | amla achar | Indian gooseberry pickle | with 18 amazing images. This spicy amla pickle recipe is a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal. amla achar has a lingering flavour, which is both spicy and sour, thanks to the use of various spices and seeds ranging from fennel and fenugreek seeds to chilli powder and asafoetida. The fennel and nigella are crushed and added to the Indian gooseberry pickle to give an immense boost to its flavour and aroma. Using mustard oil too gives the amla pickle a classic flavour. Let the amla pickle soak for two hours before relishing it. You can also store amla achar in the refrigerator for later use. Tips for amla pickle recipe. 1. Buy good quality amla that are firm, without any bruises and wash them in clean water before boiling. 2. Cook amlas on a medium flame for 6 minutes, while stirring it occasionally. This helps to soften the amla. Do not overcook the amlas as they will lose their shape. Have a go at other delectable pickles like the Quick Carrot and Capsicum Pickle and Raw Papaya Pickle. Enjoy amla pickle recipe | amla achar | Indian gooseberry pickle | with step by step photos below.

peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with 19 amazing images. peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder is an accompaniment which is a part of Maharashtrian thali as a daily fare. Learn how to make Maharashtrian shengdana chutney. To make peanut chutney powder, put the peanuts in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Transfer the peanuts on a big plate and cool slightly. Remove the skin of the peanuts by rubbing the peanuts between your hands to separate the skin and the peanuts. Combine the peanuts with all other remaining ingredients in a mixer and blend till coarse without using any water. Store in an air-tight container and refrigerate. Use as required. A no-fuss recipe that is easy and straight-forward but bursting with flavour, the shenga chutney pudi is something that can be found in every Maharashtrian home like milgai podi is all time favourite in South Indian homes. This delectable powder of roasted peanuts, garlic and spices adds josh to any meal with its crunchy mouth-feel and vibrant flavour. Groundnut chutney powder stays fresh in an airtight container in the fridge for 15 to 20 days so you can make a sizable batch and keep it, to enjoy with your daily meals. Maharashtrian shengdana chutney make a traditional meal with chapati, bharli vangi and varan- bhaat. You can also try other chutney powders from across India, like the Dry Garlic Chutney and Chutney Podi. Tips for peanut chutney powder. 1. Use a broad non-stick pan as roasting is uniform. 2. Dry roast the peanuts only on a medium flame. 3. Ensure the flame is not very high, else the peanuts will burn. 4. Once the peanuts have been roasted, they will turn dark in colour with little black spots. While roasting you will also realise that they sound more crisp. This is an indication that the peanuts have been perfectly roasted. 5. Remember to cool the peanuts well. This makes it easier to remove the shell. 6. To grind the chutney into coarse powder, add all ingredients and pulse for 5 seconds and pause. Pulse once or twice more similarly. If you blend it continuously, you might not get a coarse powder. Enjoy peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with step by step photos.

namkeen shakarpara recipe | masala namkeen shakarpara Diwali snack | crispy namkeen shakarpara | methi shakarpara | namkeen shakarpara is a popular jar snack from the land of Gujarat. Learn how to make crispy namkeen shakarpara. Crispy namkeen shakarpara can be made sweet or savoury. Here is a tongue-tickling namkeen shakarpara, which is perked up with curds, sesame seeds, spice powders and fenugreek leaves. This large and thoughtful assortment of ingredients boosts the flavour of the shakarpara so much that it becomes difficult to stop munching on this delightful farsan. Masala namkeen shakarpara Diwali snack is one of the most popular jar snacks, in households across the country. It is known by different names but is loved by all. To make namkeen shakarpara, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using approx. 1 tbsp of water. Divide the dough into 5 equal portions. Roll out a portion of the dough into a 175 mm. (7") diameter circle. Prick the surface with a fork at regular intervals. Cut into 25 mm. (1") diamond shaped pieces. Heat the oil in a deep non-stick pan and deep-fry the namkeen shakarpara, on a slow flame till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Repeat steps 3 to 6 to make more namkeen shakarpara in 4 more batches. Cool completely and store in an air-tight container. Since methi shakarpara are easy to make, it is also made in large volumes, especially during festive occasions like Diwali, when it is served along with tea to friends and family who visit. It can be stored in air tight container for 15 days. Tips for namkeen shakarpara. 1. You may not need water for kneading the dough as the recipe makes use of curd. 2. You do not require any flour for rolling, but if necessary a little oil can be used for rolling. 3. Do not roll them very thinly. 4. Cook the shakarpara on a slow flame so they cook uniformly from inside as well. 5. It is best to remove them from the oil slightly before they turn dark brown as they often tend to keep cooking after being removed from the oil. You will notice that they become slightly darker as they cool. Enjoy namkeen shakarpara recipe | masala namkeen shakarpara Diwali snack | crispy namkeen shakarpara | methi shakarpara | with step by step photos and video below.

dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with 50 amazing images. This three-in-one treat dal baati churma is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional Rajasthani dal baati churma combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma. Because of water scarcity and climatic conditions, different method of cooking are used. Rajasthani cuisine has dishes that can be prepared and stored for days! Dal baati is one of the main dishes of Rajasthani cuisine, the dish for which the cuisine is known for. The baati is a hard bread made with coarse whole wheat flour, semolina, ghee, besan and flavored with fennel seeds and carom seeds. Baatis can be fried or baked. The origin of baati goes way back to Rawal dynasty where the soldiers would make balls of dough and bury them under the sand and after they would return back from the war the baatis would be completely and nicely baked. Baati became a famous war-time meal. Later, then the combination of dal baati became very famous. Churma is believed to be invented by accident, sugarcane juice fell over baatis by mistake which made them softer and further evolved into churma. The process to make dal baati churma together may take long time yet the out-come and the efforts are worth everything!! Generous amount of ghee is used in making all the dal baati churma as it is believed that ghee enhances the taste and helps the real flavor come out. Tips for dal baati churma recipe. 1. The dough for baati should be stiff or else the baatis won’t be firm. 2. Make a small indentation in the center of the baatis using your thumb. You can also make an ‘X’ or ‘+’ sign indentation, so it gets cooked well from inside too. If you have ever been to Rajasthan in the winter months, you will know that this authentic dal baati churma combo is a wonderful way to warm yourself up on a cold day! Enjoy dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma | with detailed step by step recipe photos and video below.

The Mullangi Sambhar is an all-time favourite of the South Indians, especially those in Tamil Nadu where it is made very often. Being simple and easy, it is an everyday fare. The strong flavour and aroma of radish together with the spiciness of the sambhar masala make this a mouth-watering treat. Cooked toovar dal gives the sambhar its characteristic consistency and base flavour. Remember to add the tempering only at the end. In fact, if you are going to prepare the sambhar earlier, you can make and add the tempering alone freshly just before serving – this will instantly boost the flavour and aroma of the sambhar making it seem as if you just cooked it! You can serve the Mullangi Sambhar with hot rice laced with ghee, or with tiffin dishes like idli, dosa or pongal. You can also prepare a similar sambhar with chopped drumstick instead of radishes. Have a go at more South Indian dishes like Masala Vadas or Mysore Chutney .

Bengali khichuri recipe | Bengali moong dal khichdi | healthy, pregnancy vegetable khichdi | with 45 amazing images. Bengali khichdi also known as Bengali khichuri is a delicious one-pot meal of rice, moong lentils and mixed vegetables. Learn how to make Bengali khichuri recipe | Bengali moong dal khichdi | healthy, pregnancy vegetable khichdi | Khichuri perfectly defines comfort food for the Bengalis. This Bengali moong dal khichdi recipe is always made during Durga puja festival. It is offered as bhog to Goddess Durga along with some other Bengali delicacies. Healthy, pregnancy vegetable khichdi has perfect combination of rice, moong dal and mixed veggies. With loads of protein, fibre and iron and minimum fat, this one sure is a delectable way to lose weight. By the end of this guide you will know how to prepare a fragrant, delicious, lip-smacking and satisfying pot of khichuri or Bengali khichdi. Tips to make bengali khichuri: 1. We have used brown rice, but you can use any other rice of your choice. 2. If you want runny consistency khichdi, add 4 to 5 cups of water while cooking. 3. Serve Bengali khichuri with curd or raita of your choice. Enjoy Bengali khichuri recipe | Bengali moong dal khichdi | healthy, pregnancy vegetable khichdi | with detailed step by step images.

bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | with 24 amazing images. stuffed bhindi with coconut is a famous Gujarati style sabzi made on Sundays and festivals. Learn how to make Gujarati bhindi sambhariya. To make bhindi sambhariya, wash and cut the ladies finger into 50 mm. (2") pieces and slit lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 15 to 20 minutes or till the ladies finger is cooked, while stirring occasionally. Serve bhindi sambhariya hot. Stuffed okra fry has elaborate masala of sesame, coconut and coriander together with other spices and powders is at the heart of this mouth-watering preparation of fresh ladies finger. Small and tender okras are stuffed with this aromatic masala and cooked with a tempering of asafoetida. Cover and cook the stuffed okras, stirring occasionally, till they become tender. You will notice that the masala also gets cooked along with the vegetable, giving the stuffed bhindi with coconut a very appetizing aroma! With its traditional and timeless appeal, this Gujarati style stuffed bhindi can be served at any occasion, with any chapati and kadhi. Tips for bhindi sambhariya. 1. Use freshly grated coconut, for best results. 2. Cover and cook the bhindi on a slow to medium flame and ensure that it doesn’t get burnt. 3. Stir it occasionally and gently so the stuffed bhindi doesn’t break. Enjoy bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | stuffed bhindi with coconut.

undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.

rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice | rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice is a slightly healthy variation of traditional rajma chawal. Learn how to make low salt rajma chawal. To make rajma brown rice, soak the rajma in enough water in a deep bowl for 8 hours. Drain well and keep aside. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Add the cooked brown rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. This instant one pot Indian rajma brown rice is also quite easy to make. Cook the brown rice and keep it aside. Pressure cook the rajma with the masalas, and add the brown rice to it. Voila, a sumptuous and tasty meal is ready to relish. You can also try other low-salt recipes like One Meal Soup or Bulgur Wheat Pongal. Rajma Chawal is one of the most famous rice preparations in North India, specially the Delhi region. It is a convenient option to carry in lunch boxes too, as it is satiating and flavour-packed. Here is a healthy rajma pulao, a wholesome version of this North Indian rice delicacy made using brown rice and with lower salt content, to make it suitable for those with high blood pressure. This low salt rajma chawal can be enjoyed by heart patients and high blood pressure patients in limited quantities occasionally. One good way to not go overboard is to restrict the serving size. They can benefit from the protein and fibre in this rice. Tips for rajma brown rice. 1. Rajma has to be soaked for 8 hours. So plan for it in advance. 2. Learn how to cook the perfect brown rice so that each grain of rice is separate. 3. For those who are not suffering from high BP, can add salt as per taste. Enjoy rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice.

gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with 39 amazing images. gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter is a flavourful starter made with cauliflower florets. Learn how to make cauliflower 65 restaurant style. To make gobi 65, combine the plain flour, cornflour, chilli powder, ginger paste, garlic paste, coriander, garam masala, turmeric powder, coriander powder, lemon juice and salt in a deep bowl and mix well. Add approx. ¾ cup of water and mix well. Add the cauliflower florets and mix gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry a few cauliflower florets at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Next, heat the oil in a broad non-stick pan, add the garlic, ginger, green chillies and curry leaves and sauté on a medium flame for 1 minute. Add the onions and little salt and sauté on a medium flame for 2 minutes. Add the deep-fried cauliflower and sauté on a medium flame for 2 minutes. Serve immediately. In 1965, A. M. Buhari, the owner of Chennai’s famous Buhari Hotel chain introduced a starter called Chicken 65, which became so popular that vegetarian variants like paneer 65 and gobi 65 soon emerged, which is also known as crispy gobi 65 dry! Today, the vegetarian versions are so popular that they are served in most popular restaurants as a starter apart from being sold by roadside vendors and bakeries! This Indian veg starter is also made in homes as an accompaniment for evening tea. Cauliflower 65 restaurant style is a scrumptious veg version made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Strong notes of ginger and garlic make this an appetizer in the true sense of the word! You can also try other cauliflower based recipes like the Cauliflower Stir-fry or Cauliflower in Schezuan Sauce. Tips for gobi 65. 1. In the batter, do not add all the water at once as it won’t be able to coat the cauliflower well. 2. The batter should of coating consistency. 3. Do not put the batter to rest or else it will release water and make the batter thin. So make the batter and make the recipe. 4. Serve immediately or it will turn soggy. Enjoy gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with step by step photos.

batata nu shaak | bateta nu shaak | gujarati potato sabzi | with 18 amazing images Batata Nu Shaak is one of the most popular Gujarati foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes in this gujarati potato sabzi. Lemon juice and coriander added towards the end really perk up the Batata Nu Shaak. It tastes best when served with dal and rice. Batata Nu Shaak also makes a great combo with Rotlis, Puris or Theplas. Enjoy how to make Batata Nu Shaak recipe with detailed step by step photos below.

vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with 20 amazing images. Everyone loves masala maggi and we have added vegetables to it to make vegetable masala maggi which is Mumbai street style masala maggi noodles. Sometimes, plain maggi might feel boring so we have got you a twisted recipe which is masala maggi and it is also famously sold on streets. I remember having similar vegetable masala maggi on my trip to Leh. Hot maggi with a cup of tea in the cold weather was heavenly. This vegetable masala maggi recipe adds more jazz to this all-time favourite with a bunch of veggies and a dash of spices. Here we have, heated oil in a pan, you can also use butter if you wish to. Further, we have added ginger and green chillies, also you can skip ginger and add garlic. We have added veggies which include onion, tomatoes and capsicum. Though, you can add green peas, carrots, corn, broccoli etc. It will make your vegetable masala maggi look vibrant and colorful! Also an amazing way to add veggies to your child's diet. Next, we have added turmeric and garam masala. You can skip garam masala and add extra maggi masala packets that are available in market. Followed by the maggi masala, water and maggi noodles. Cook and serve Mumbai street style masala maggi noodles hot. Garam Masala gives the vegetable masala maggi recipe a really awesome flavour while a set of universally-loved veggies like onions, tomatoes and capsicum add a very exciting crunch and even more flavour to this yummy dish. As with all Maggi based recipes, it is best to have this Masala Maggi immediately upon preparation as it might clump up a bit after a while. As maggi is loved by all the generations, you won't even have to think twice before serving maggi at anytime of the day! Maggi holds a different place in hearts of kid! Serve vegetable masala maggi as a snack or while experiencing sudden hunger pangs! You can also sprinkle grated cheese or paneer to make it even more exciting!! Enjoy vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with detailed step by step recipe photos and video below.

aloo aur kaddu ki sabzi recipe | kaddu aloo sabzi | Rajasthani aloo aur kaddu ki sabzi | with 35 images. aloo aur kaddu ki sabzi is a sukha Rajasthani sabzi. Learn to make kaddu aloo sabzi. Soft potatoes and fibrous red pumpkin cooked with an aromatic tempering of assorted seeds and spices, a couple of traditional spice powders, a dash of curds and tomatoes, the aloo aur kaddu ki sabzi is a choice you will love. Whether for a homely meal or a friendly gathering. aloo aur kaddu ki sabzi burgeons with flavour and aroma, highlighted further by the finishing touch, a thoughtful sprinkling of tangy amchur powder. Tips for kaddu aloo sabzi. 1. You can add shredded coconut to the aloo aur kaddu ki sabzi to add taste. 2. Reduce the amount of potatoes used by half and increase kaddu in the same ratio to make aloo aur kaddu ki sabzi healthier. Serve aloo aur kaddu ki sabzi with bajra ki roti, jowar ki roti or roti. Enjoy aloo aur kaddu ki sabzi recipe | kaddu aloo sabzi | Rajasthani aloo aur kaddu ki sabzi | with step by step photos.

malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images. Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them. My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis. Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off. Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry. Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below.